Red Pesto Pulled Pork and Baby Potatoes

Nutrition per serve

Ingredients

• 360g garlic butter baby potatoes
• 350g slow-cooked pork shoulder
• 50g red pesto
• 1pcs cos lettuce
• 10g capers
• 1bunch parsley
• 1pcs extra virgin olive oil
• 1pcs white or red wine vinegar

Method

1. Step 1 — Heat potatoes
   Pierce the film lid of the potato container a few times. Heat in the microwave for 3-4 mins until hot. Cover with a tea towel to keep warm.
2. Step 2 — Heat pork
   Drain the pork, discarding the liquid. Put the pork in a microwave-safe dish and pour over the pesto. Cover and microwave for 3-3½ mins until hot.
3. Step 3 — Prep lettuce
   Meanwhile, trim the lettuce, then separate the leaves.
4. Step 4 — Toss salad
   Put the lettuce and capers in a large bowl, drizzle with extra virgin olive oil and lightly drizzle with white wine vinegar. Season with salt and pepper and toss to coat. Divide the pork, potatoes and salad among plates. Coarsely tear over the parsley leaves, discarding the stems, to serve.
5. Step 5 — ...
   Our ready-to-assemble meals are perfect for busy days.
6. Step 6 — ...
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Allergens

Sulphites, Milk, Almond